Rich and Creamy Ricotta

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“Homemade ricotta is perfect to customize based on the milk and other additions you have around. This fine-textured version amps up the decadence factor with half and half cream and whole milk,and uses citric acid for a clean-tasting coagulant (since vinegar and lemon juice can both taste bitter over time). A pinch of sea salt rounds out the flavours.”
15 1 dry oz servings

Ingredients Nutrition


  1. Combine the cream, milk and salt in a saucepan.
  2. Mix the citric acid and cold water, then add half this mixture to the milk in the pot and place over medium heat.
  3. Bring the mixture up to 185F, stirring almost constantly to prevent scorching.
  4. If the milk does not curdle by this point, begin adding the reserved acid solution tablespoons at a time.
  5. Once it begins to curdle, remove from the heat and let it rest 30 minutes.
  6. Place a colander in a sink and line with a moistened double-layer cheesecloth or clean dishtowel.
  7. Slowly pour the cooked mixture into the colander, allowing the whey to run through while the curds collect in the cloth.
  8. Gather the corners of the cloth and tie them together, then either hang the ball of ricotta from the faucet or leave in the colander 15 minutes.

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